Place veggies in the bottom of your 6 quart slow cooker.
Pour broth and sherry over veggies.
Season with salt and pepper.
Season chicken legs well with steak seasoning and place on top of veggies.
Top with rosemary sprigs
Cook on low for 8-10 hours
Notes
This recipe fills up my 6 quart 5 in 1 Multi Cooker and that is part of the reason this recipe can cook all day without over cooking the food.
If you want crisp skin on your chicken legs, place them on a lined cookie sheet after cooking and broil on each side for a minute or two. Make sure you watch them closely in the broiler so you don't burn them.
After eight hours, my carrots were cooked through and firm. If you don't mind softer carrots, you could probably cook this dish up to 10 hours.
You could easily put this dish together the night before you want to cook it and refrigerate it.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.